• prep: 50 min
• cook: 0 hr
• total: 50 min

servings:

Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing beauties. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking. Freezing the desserts (for up to a day) leaves the cakes soft enough to eat with a fork -- or a spoon, as you like it -- on any day or midsummer's night.

• 1 1/2 cups sugar
• 6 large egg whites
• Pinch of coarse salt
• 1 drop red food coloring
• 1/4 cup unsweetened finely shredded coconut
• 3 pints coconut sorbet, slightly softened

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